Breakfast Barley

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


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Breakfast Barley
The soluble fiber in barley has a very low glycemic index and has been shown to help lower cholesterol. It’s a delicious change from oatmeal.
4 cups water
1/2 cup barley (Bin #744) rinsed and drained
1 cinnamon stick
2 cups apple cider or unsweetened apple juice
3/4 cup dried cranberries (Bin #728) or raisins (Bin #608)
1 tbsp. lemon juice
Prep time: 5 minutes • Cook time: 1 hour, 15 minutes

Bring water to a boil in a medium saucepan. Add barley and
cinnamon stick; cook slowly over low heat for about 45
minutes or until most of the water is absorbed, stirring
occasionally. Add cider, dried fruit and lemon juice.
Continue cooking over low heat for about 30 minutes or until
most of the liquid has been absorbed and the barley is
thick. Serve with milk or soymilk.

Makes 3 servings.
Wine Suggestion

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